On medium high heat, heat the large pot and sauté garlic and onions until onions are translucent or for 2 minutes.
Add potatoes, vegetable broth and bring to boil. When it boils, turn down the heat to simmer over medium heat for 10 minutes.
When potatoes are soft, add spinach, tarragon, paprika, and parsley.
Turn off the heat and let it cool for about 10 minutes.
While the soup is cooling, toast a couple of slices of sourdough bread and cut them into cubes and set aside.
When the soup is cooled, pour into a blender or a food processor or use an immersion blender right in the pot to blend. Don't put hot soup in a blender or a food processor. You'll regret it. Trust me on that.
Add cashews. Puree or blend until smooth. You can add more cashews if you want a thicker soup.
Add salt and pepper to taste and garnish with remaining parsley before serving.